'Grate' (gluten-free) Zucchini Muffins

When I was a kid, I loved my mom's late-summer zucchini muffins. She got the recipe from a Jane Brody cookbook and it had a punny name: 'Grate' Zucchini Bread. Heh. I wanted to re-create the same flavor in a gluten-free muffin, so I dug out the original recipe and started tinkering. And I think I found a winner!

Zucchini Muffins

3 eggs
1/2 cup almond butter
1/3 cup almond milk
1 Tbs. butter
1 tsp. vanilla

1 cup quinoa flakes or unsweetened quick oats
1/4 cup coconut flour
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1.5 tsp baking soda
1 tsp baking powder

1.5 cups zucchini, shredded with juices drained well
1/2 cup walnut pieces

Mix eggs, almond butter, almond milk, vanilla, and butter in a small bowl. In a medium bowl, stir together the dry ingredients. Add wet to dry and mix well. Fold in the zucchini and walnuts and pour into lined muffin tins. Bake at 350 degrees. 18 to 21 minutes for muffins and 45 to 50 minutes for bread.

This recipe makes 18 regular muffins and they are 'grate' for freezing and taking to work as a snack :o) Enjoy!